Batch

Week picture

Fresh tuna prep (replaces canned tuna)

Cut fresh tuna into chunks and steam it plain until fully cooked. Cool it, flake it with a fork, then put the flakes in lightly salted water (about 1 teaspoon of salt per 500 ml, like tuna in brine) in a sealed container so it stays moist. Divide into 120-150 g containers: fridge the ones for the next 2 days, freeze the rest in their water. Drain before using. Do not try to can it in jars at home.